In a large frying pan, brown the hamburger over med heat then drain well. Return to stove and add onions and jalepeno, cook until onion is tender. Add diced tomatoes, juice and all and the taco seasoning, heat through then turn off heat.
In a crock pot, pour 1/2 can enchilada sauce on the bottom, then cover the bottom with the tortillas (mine takes about 3, one on each end and I split one in half to cover the sides). Pour half the meat mixture over the tortillas, pour the other 1/2 can of the sauce over the meat mixture, sprinkly some cheese over that. Add another layer of tortillas, pour the rest of the meat mixture over the tortillas, top with a 1/2 can of sauce and sprinkle with cheese. Add the final layer of tortillas on top, cover with the remainder sauce and cheese. Cook on low for 4-6 hours.
Serve warm and top with sour cream, guacamole and chopped cilantro if desired.
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|Serving Size: 1 Serving (668g)|
|Recipe Makes: 8|
|Calories from Fat: 519 (39%)|
|Amt Per Serving||% DV|
|Total Fat 57.7g||77 %|
|Saturated Fat 22.7g||114 %|
|Monounsaturated Fat 18.7g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 154.2mg||47 %|
|Sodium 10945.9mg||377 %|
|Potassium 1007.5mg||27 %|
|Total Carbohydrate 174.7g||51 %|
|Dietary Fiber 38.8g||155 %|
|Sugars, other 135.9g|
|Protein 47.2g||67 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1347
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